来源：环球网 近年来，无糖饮料与零卡食品悄然占据超市货架，成为越来越多人饮食的一部分。一边享受甜味，一边 控制热量摄入——这看似矛盾的体验，背后正是甜味剂在发挥作用。从饮料到零食，甚至日常口腔护理 产品，甜味剂已深入我们的生活，成为现代食品科技回应健康需求的重要载体。 甜味剂的进化史 甜味剂的诞生与应用，是食品科技提升生活品质的又一经典范例。中国中医科学院医学实验中心代金刚 研究员表示："它不仅为我们提供了新的甜味选项，也呼应了现代人对健康与口感多样化的双重追求。 这既是现代食品技术创新的成果，也是富足的生活方式走向多元的见证。" 如今，甜味剂已融入日常：无糖饮料、低糖酸奶、零卡零食，甚至牙膏中都有它的身影。它悄然改变着 我们的饮食结构，让"甜而不腻、健康无负担"逐渐成为新的生活态度和个人品味。 申港证券的研报《绽放味蕾之花-甜味剂行业深度报告》中指出，甜味剂并非"黑科技"，它们来源多 样：有的取自植物，如甜菊糖苷、罗汉果甜苷；有的通过发酵制成，如赤藓糖醇；也有人工合成的，如 三氯蔗糖、安赛蜜。它们的共同特点是：甜度高、热量低，轻松享受甜味。 代金刚进一步解释道："以三氯蔗糖为例，甜度约为蔗糖的600倍，几乎 ...

自从被确诊患上2型糖尿病后，张哲（化名）就应医生的要求，关注食物的GI（血糖生成指数），进行 低GI饮食。近年来，他发现热衷于"看GI值吃饭"的人越来越多。 "身边讨论食物GI指数的朋友越来越多，他们都认为低GI饮食更健康。"记者在网络社交平台上发现，持 有这样想法的人非少数，有博主还晒出了自己的低GI食谱并称"跟着吃就能瘦"。在电商平台上，一家销 售低GI大米的商家，把"日常膳食中选择吃低GI食品是一种稳定血糖、保持体态的健康饮食方式"写在产 品介绍页面。但低GI饮食真的是一种健康饮食方式吗？近日，记者围绕低GI展开了调查。 低GI食物风靡 连低GI蜂蜜都有了 张哲告诉记者，以前更多是通过医院宣传和网上资料来对食品GI进行判断，但现在该类食品丰富。"白 米饭、普通面条，肯定是高GI食物，后来却在超市里看到了低GI杂粮饼干，现在还有低GI大米、低GI 面粉，甚至有低GI蜂蜜，蜂蜜成分以糖为主，我确实不明白是怎么做到的。" 在重庆几家大型连锁超市内，上游新闻记者见到低GI食品被放在醒目位置，其中包括包子、馒头、面 包、蛋糕、饼干、沙琪玛、八宝饭、锅巴、汤圆、蜂蜜等。在网络平台上，低GI食品的种类更加丰 富，它们 ...

今天分享的是：2025配料干净酱油品类发展和趋势报告 报告共计：35页 随着健康饮食理念的深度渗透，调味品市场正迎来一场以"配料干净"为导向的品质升级。近日，一份行业趋势报告深入剖析了酱油品类的消费新动向，揭示 出在产业转型、消费观念更迭与渠道变革的多重驱动下，"配料干净酱油"正从细分走向主流，逐渐重塑家庭厨房的调味选择。 报告指出，中国调味品市场在过去十年间规模翻倍，其中酱油品类常年占据约四分之一份额，增长稳健。而配料干净酱油作为升级方向，近年来持续呈现双 位数高增长，成为推动酱油市场结构演进的重要力量。其发展背后，既有产业端在政策引导下向"技术+规模"双核驱动转型、淘汰落后产能的推动，也源于 消费者在日常消费中更注重饮食品质，愿意为健康属性支付溢价。与此同时，线下商超的品类升级与线上即时零售的便利性，共同为这类产品提供了更广阔 的触达空间。 消费人群的精细化分层是本次报告的洞察重点。研究将关注健康的酱油消费者划分为三类典型群体：其一是"健康专注者"，以一线城市未婚女性为主，生活 节奏快，厨艺较为简单，将"成分干净"视为选购酱油的底线，对"0添加"等概念敏感，但品牌忠诚度不高；其二是"健康美食家"，多处于3 ...

Core Viewpoint - The new national standard for food safety nutrition labeling will be implemented on March 16, 2027, requiring mandatory labeling of "saturated fat" and "sugar" on pre-packaged foods, aiming to enhance consumer awareness and promote healthier food choices [1][2]. Group 1: Industry Changes - Over 80% of a food production company's products have already begun to comply with the new labeling standards ahead of the official implementation date [1][2]. - The new standard expands the required nutritional information from "1+4" to "1+6," adding saturated fat and sugar to the existing list of nutrients [2]. - Companies are expected to upgrade their product formulations to meet the new standards, shifting focus from price and taste to health and quality [5][6]. Group 2: Consumer Impact - The new labeling will provide consumers with clearer information about the nutritional content of pre-packaged foods, addressing the confusion caused by insufficient transparency in current labeling practices [3][4]. - The emphasis on saturated fat and sugar is intended to help consumers make more informed dietary choices, potentially reducing the prevalence of lifestyle-related diseases [3][6]. - The new regulations are seen as a significant step towards protecting consumer rights and ensuring that food labeling is accurate and reliable [6]. Group 3: Challenges for Companies - Companies may face challenges in adjusting their product formulations and ensuring compliance with the new labeling requirements, particularly regarding the variability in raw material quality [6]. - The transition to new packaging and labeling may incur costs, especially for companies with large existing inventories [6]. - The new standards are expected to drive industry-wide changes, promoting better health outcomes and consumer trust in food products [6].

Core Viewpoint - The article highlights the growing concern over excessive oil consumption in China, which is linked to various health issues, including obesity and chronic diseases. The current average daily cooking oil intake is significantly above recommended levels, prompting a nationwide "reduce oil" initiative to address this public health challenge [1][3][17]. Group 1: Current Consumption and Health Risks - The average daily cooking oil intake in China is 43.2 grams, exceeding the recommended 25-30 grams by approximately one-third [3][4]. - The total daily fat intake per person is 79.1 grams, which is also above the recommended range of 50-70 grams [3][4]. - Excessive oil consumption is linked to serious health risks, including hypertension, diabetes, and various cancers, with obesity being a major public health issue in China [6][7][12]. Group 2: Dietary Trends and Cultural Influences - Traditional cooking practices favor high oil usage, with many consumers believing that more oil enhances flavor, leading to a cultural preference for "heavy oil" dishes [9][10]. - The rise of fast-paced lifestyles and the convenience of high-oil foods have contributed to the normalization of excessive oil consumption [8][14]. - The food delivery industry has further reinforced these trends, with many popular dishes being high in oil, salt, and sugar [14][19]. Group 3: Government Initiatives and Public Awareness - The Chinese government has initiated campaigns to promote reduced oil consumption, including guidelines that recommend daily oil intake not exceeding 25-30 grams [17][18]. - There is a growing public awareness regarding the health implications of high oil consumption, with more individuals adopting healthier cooking practices and dietary habits [18][19]. - The food and nutrition sector is responding to these changes, with restaurants and food services beginning to offer lower-oil options and smaller portion sizes [19][22]. Group 4: Future Directions and Recommendations - Experts suggest a balanced approach to oil consumption, emphasizing the importance of choosing healthier oils rich in unsaturated fats while reducing overall intake [20][21]. - There is a call for diversification in oil sources, promoting the cultivation of high-quality oilseed crops to meet the demand for healthier oils [22]. - The shift towards healthier eating habits is seen as a necessary evolution in Chinese culinary practices, aiming to balance taste and health [22].

芋头属于薯类，和红薯、土豆、紫薯、山药类似，都可以算作杂粮，替代饮食中精米白面的角色，作为主食，不仅能充饥、提供能量，还能减脂、控血 糖…… 一提到香芋，很多人的嘴里就会涌动起那种绵软香甜的感觉。 很多人似乎已经忘记了芋头最初的口感和味道。其实芋头这种食物本身味道也不错，即便是什么调料都不放，只是空口吃蒸芋头作为主食，口感也完全不输 米饭、馒头。 优秀主食 芋头等薯类比起精米白面还有个明显优势，那就是含有米饭馒头中没有的VC，虽然芋头的VC比不上土豆、红薯，但各类芋头中1.3～5克/100克的含量，总 比没有强。 同时，薯类都是补钾高手，芋头的钾含量就相当优秀。不少品种的芋头钾含量可以达到300毫克/100克以上，这可比大家熟知的补钾能手香蕉的钾含量（256 毫克/100克）更高，能量还比香蕉更低。所以说，对于有高血压，需要控钠补钾的朋友来说，将部分精米白面主食换成蒸芋头，是相当明智的选择。 1 热量更低 相比精米白面，杂粮的热量普遍更低。像芋头的热量就远低于馒头、米饭。100克芋头仅有56～85千卡热量（不同品种热量不同）。而同样100克的馒头则能 提供223千卡热量，100克米饭热量为116千卡。 2 升 ...

很多食物的营养价值，并不取决于它们的"外形"，而是取决于它们的营养成分。例如： 人民网北京12月16日电 （记者乔业琼）据山东疾控微信公众号消息，生活中，常听人说"吃什么补 什么"。比如：吃核桃补脑，吃红枣补血，吃鱼眼明目……这些说法听起来似乎很有道理，可它们到底 是"生活智慧"，还是"以形补形"的误区？今天，请出三派高手，在厨房论"健"大会上一见真章，看 看"吃啥补啥"究竟是"科学真理"，还是"民间想象"？ 传统派 "以形补形"深入人心：核桃像大脑，所以能补脑；红枣颜色红，所以能补血；腰子像肾脏，所以能 补肾……这些说法流传已久，听起来形象又生动，仿佛是大自然早就准备好的"食疗密码"。 核桃补脑，真正起作用的是α-亚麻酸、抗氧化物质，有助于延缓脑功能退化；其他的坚果也有补脑 效果。 科学派 一是补脑不只靠核桃：多吃坚果，多吃深海鱼、蓝莓等富含Omega-3和抗氧化物的食物。 二是补血优选红肉和动物血：搭配维生素C（如橙子、番茄）促进铁吸收。 三是护眼多吃深色蔬菜：菠菜、西蓝花、玉米、蛋黄中的叶黄素是视网膜的"天然太阳镜"。 四是补肾不如均衡饮食：黑豆、黑芝麻、枸杞等食物富含微量元素，有益肾脏健康，但并非因 ...

有机鲜醇，汤润 湾区！"媒体 +"有机汤王初赛 成功举办_南方 +_南方plus 金风送爽，佳味 飘香。12月13 日，在2025大湾 区农产品交易会 暨土特产精品博 览会举办之际， 2025首届湾区有 机餐厅有机汤王 大赛暨有机食材 产销对接会（初 赛）同期在广州 广交会场馆举 行，活动以"有 机鲜醇，汤润湾 区"为主题，创 新采用"赛事竞 技+资源对接"双 轨模式，汇聚有 机农业专家、餐 饮界精英、食材 供应商及媒体代 表，共同搭建有 机农业与餐饮行 业精准对接桥 梁，推动产销闭 环构建。 2025首届湾区有机餐厅有机汤王大赛暨有机食材产销对接会（初赛）同期在广州广交会场馆举行 广东省有机农业 协会魏明水会长 在致辞中表示， 随着有机消费热 潮兴起，健康饮 食已成为全民共 识。本次活动既 是餐饮大厨技艺 比拼的舞台，更 是有机食材产销 对接的重要平 主题分享环节干 货满满。华南农 业大学原校长骆 世明教授深度解 读《食品生产方 式的发展及其对 健康的影响》， 梳理了从传统农 耕到生态有机生 产的演变脉络； 广东康御智慧农 业有限公司陈进 辉博士分享了智 慧农业为有机农 产品提供的示范 性解决方案；广 东省 ...

Core Insights - Longda Food has launched a new product, light-salt black pork ham, in response to the health food trend [1] - The new product is available both in offline supermarkets and on JD e-commerce platform [1] - The product maintains the classic flavor of the brand while innovating with a "reduce salt without reducing flavor" formula, achieving a 25% reduction in salt content [1] Company Summary - Longda Food (002726) is focusing on health-oriented products with the introduction of its new light-salt black pork ham [1] - The company aims to cater to the growing consumer demand for healthier food options [1] Industry Summary - The health food trend is influencing product development in the food industry, prompting companies to innovate with lower salt and healthier ingredients [1] - The launch of the new product aligns with broader market trends towards healthier eating habits among consumers [1]

Core Insights - The konjac industry in China is experiencing rapid growth, with a projected total output value of 32 billion yuan in 2024, supplying 63% of the global konjac raw materials [3] - The annual compound growth rate of the konjac industry is expected to maintain at 11.8%, potentially reaching a market size of 45 billion yuan by 2030 [3] - Konjac is recognized as a "superfood" due to its high dietary fiber content, which accounts for 80%, making it the highest among plants [5] Industry Overview - The konjac planting area and total output in China account for over 60% of the global total, establishing China as the largest producer and exporter of konjac [3] - The demand for konjac products is expanding across various age groups, with younger consumers favoring low-calorie snacks and older consumers preferring konjac-based staple foods [6] Company Developments - Weilang Meishi, a leading company in the konjac snack sector, has developed the "Konjac Shuang" product line, achieving annual sales exceeding 3 billion yuan [6][8] - The company has been innovating in product categories, processing techniques, and packaging, contributing to the growth of the konjac snack market [7] - Weilang Meishi aims to collaborate with various stakeholders in the industry to enhance product quality and drive innovation [8]